Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-10-28

Ivy EhLIl iusslSluss SAVOA thAuLnOESE
coDGected with the season. Removed,
as ma7v are from the large centers where
efficie d caterers are TO be found VINO are
thoroughly cCmpeterc 20 e9srn'9 the
whole responsibility OF the ta0ie ,..e-
paratioD, menu within the reach of the
the less skilful will be fully appreciated.
The following simple arrangement seems
10 meet such requirements and may be Of
use to some Of the readers OF the "L2dies'
Column" 1t is the menu furnished for s
recent wedding dinner. On the plate OF
each guest WAS a card bearing the silver
ed initials OF the bride and groom and 8
hand-bouquet Of exquisi e lowers.
MENU,
Scalloped Oysters. Chicken Salad.
White Bread. Beaten Biscuit.
Pickles.
Queen Olives.
Coffee.
Ice Cream,
Strawberry. Lemonade. Chocolate.
cake,
Silver. CocOannt. Golden,
,,, Frpis. Caramel, o
Delaware Grapes. Florida Bananas.
Tropical Fruits.
While this is by no mesns extTavagGnt
in variety, the exquisite taste displayed in
decoration and serving made q most
charming and delightsome feast.
Great attention is now paid to table
ware. The day Of cOlored glass ard painted
china is nearing the setting Glass is now
valued for it's purity and thinness and
crystal is last supplanting plated ware in
popular favor. Flowers and ferns cRn
be made to give the necessary bit of color
20 q table set with care, each article
fneness or artistic shape than
for gaudy tints which soon become
Rearisome to the eye. Never, perhaps,
in its history was exquisite napery more
priced than now, and neither labor nor
expense is spared to render it beautiful.
Table cloths and napkins sre embrOid-
cred and ornamented with drawn work in
q way which commepds the taste of the
designer and the skill Of the needle woman.
Among all the list eff wedding presents
none can be more appropriate or ought to
5e more acceptable than 2 handsome set
OF table linen adorned by friends skill
full fingers.
RECIPES.
Feather Cake-OGe egg, one teaspoon
ful Of butter, one cup of sugar, well beat
en- together, ona-half cup of milk, one
cup Of -four, one teaspocnful Of cream Of
tartar, malt this quantity OF soda, bake in
q quick even.
Cream Sauce-Melt three ounces Of
butter, add -four to thIcken with half q
pint OF cream, season with pepper and
salt, let it boil and serve with chicken,
veal or eweet bread.
A Nice Side Dish-Mince ine some
cold beef, or veal, stew five minutes and
put boiled rice around the dish, set in the
oven to brown, garnish with hard-bl lied
eggs.
Delicate pie-Whites CT two eggs, four
teaspoons cream, one large spoonful
-four, one cup white sugar, one cup cold
water; flavor with lemon. Line pie
plate with pastry, pour in the mixture
snd bake ct once.
Best Johnny cake-One cup sour milk,
one cup sweet, one good egg well beaten,
three cups Indian, one cup wheat, half
cup molasses add thereto, half cup sugar
with one spoon Of butter, new, salt and
soda each spoon, mix up quickly and
bake it soon.
Apple pudding-A very appetiZing apple
and batter pudding consists of sliced and
seasoned tart apples, over which is poured
q batter made Of hslf pound Of -four, 8
scant pint Of milk, the beaten yolks of
three eggs and teaspoonful Of baking
powder. When baked it is covered with
the whites Of eggs besten stiff with q
little sugar.
Oatmeal-The best way to cook oatmeal
is to take, say cup and half of meal
(coarse) and pinch Of salt, put it in
quart tin pail, and fill it up with
boiling water; put on the cover tight,
and boil for an hour and 4 half in
kettle half full OF water; serve warm or
cold with cream and sugar. It is 8 good
plan to steep the meal and salt all night
before cooking.
Cream Cake-Is easily made By taking
enough from q plain cske to fill e pie tin.
When cold, have q cup of custard made
with one egg, two tablespoons sugar,
cup of sweet milk, one tea
spoon lemon or vanilla, one teaspoon
corn starch wet with little cold wster,
when this is cold cut the cake, put in the
custsrd and you have nice tea cake with
little expense.
Stale Bread Plum Pudding-One quart
of lightbresd crumbs, three 80 five eggs,
one teacup of sugar, one tablespoonful of
salt, two teacups OF rsisins or dried cher
ries. Cover the crumbs with sweet milk
and let them stand over night, or at least
two or three hours. Put IN a pudding
dish or tin bucket, cover closely and put
in a vessel of water and let boil two
hours. The ingredients must be ell well
stirred together before putting to boil;
serve with sauce. It is nice either not or
cold.
Caramel Cake-Tnree eggs, the yolks
md whites beaten separately; add COT
ee-cupful of fine white sugar, and beat
yell; now add TO the whites cupful of
lifted -four, little st time, beating it
veil. Put all together, with one tea
poonful of cream tartar and half
ea-spoonful of soda, dissolved separately; |
'eat all until very light. Bake IN fat,
qusre tins, shout two inches deep |
When the cake is cool, cut it twice
trough the center, making three layers,
etWeen which spread corn-starch blanc
lsnge, very thin, and favored with
anilla. Pile it up. To make the cara
lei, take one cup Of grated chocolate,
NO cups OF brown sugar, one wine-glass
I Hater; boil until it hardens il water
hen thrown in, then lose no time in
curing it over the cake and sides while
OF, or it will harden too soon.
-
Humps Cnre fag Itch snd natter,
guarsRteadp ~